Marinated wok-bronzed chicken completes this noodle soup
I see in my notes I’ve called this Sunday night chicken noodle, and it’s true I do often cook this, or a version of it, on Sunday nights. But if I do, I almost certainly have to have a rerun on Monday evening. It soothes and bolsters, and can be adapted happily to what’s in your fridge, really.
Serves 1
sake 4 tbsp
mirin 3 tbsp
soy sauce 1 tbsp
garlic 1 fat clove, crushed with flat of knife
dried red chilli pepper 1
free-range chicken breast 1
fresh noodles 100g
choi sum or other Oriental greens a handful
chicken stock 500ml (a cube is fine)
oil 1 tbsp, plus a few drops of sesame oil
fresh coriander